Stuffed peppers are a classic wintertime meal that warms you while satisfying your stomach. This recipe calls for leftover spaghetti sauce, making this dish so easy to prepare. In just 40 minutes, you will have four servings of delicious peppers stuffed with couscous, raisins, and parsley and topped with cheese. Yum!
You will need:
• 4 yellow, red, or a color mixture of bell peppers, cut in half lengthwise with seeds removed
• 3 cups of leftover spaghetti sauce
• ¾ cup fontina or asiago cheese, grated
• ¾ cup golden raisins
• ½ cup couscous
• ½ cup fresh parsley, chopped
• 2 tablespoons tomato paste
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons red wine vinegar
• Kosher salt
• Large microwave-safe bowl with lid (or use plastic wrap)
• Large bowl
• Mixing spoon
• Large nonreactive baking dish
• Tin foil
Step 1: Preheat oven to 450 degrees Fahrenheit. Toss 1 tablespoon olive oil, ½ teaspoon salt, and bell peppers in the microwave-safe bowl. Cover the bowl and microwave approximately 10 to 12 minutes or until the peppers are soft.
Step 2: Mix the couscous, spaghetti sauce, raisins, parsley, 3 teaspoons vinegar, ¼ teaspoon salt, and ½ cup cheese in the other bowl.
Step 3: In the baking dish, whisk the tomato paste, ¾ cup water, and remaining 1 teaspoon vinegar and 1 tablespoon olive oil. Transfer the peppers, with their cut side up, into the baking dish. Fill the dish with the couscous mixture and sprinkle the remaining ¼ cup of cheese on top.
Step 4: Cover the dish with aluminum foil and bake about 20 minutes or until the filling is hot and the peppers are tender. Transfer each pepper to a plate and drizzle some cooking liquid on top of each one.